Wednesday, September 25, 2013

British Cuisine: Victoria Sponge Cake

If you know me at all or have read this blog before, 
you know that I am obsessed with all things British. 

However being obsessed with British foods may seem a bit odd, 
considering that the English are not particularly well known for their cuisine. 
In fact, British food actually does not have a good reputation. 

I am determined to do my part in proving this stereotype incorrect 
and showing that there are many awesome 
traditional British recipes that get overlooked or ignored.

We are starting today with a Victoria Sponge Cake 
tweaked slightly from Delightful Repast
You can find the history of this yummy dessert HERE

I have to admit, I was a bit skeptical 
of this dessert when I first read the receipt 
(that's "recipe" for all you non-British-speaking- individuals). 

My main concern was very err.... not British? 
Cake's should have more sugar!!! 
This self-admitting sweet tooth needs a little bit a lot of sugar! 

But the fact that this cake doesn't overdo it on the sugar, 
allows the sweetness of the jam to really shine. I was pleasantly surprised. 
This will definitely be a repeated recipe receipt in my house!

Victoria Sponge Cake

Shopping List:

3/4 C Packed Flour

1 1/2 tsp Baking Powder

1/4 C Unsalted Butter, room temperature

1/2 C Sugar

1 tsp Vanilla Extract

2 Eggs, beaten, room temperature

1/4 C Milk, room temperature
(I used Vanilla Almond Milk).


1/3 C Blackberry Jam
(Or any flavor you like).

3/4 C Heavy Whipping Cream

1/2 tsp Vanilla Extract

2 tsp Powdered Sugar


1. Preheat oven to 350. Grease and flour a 9inch cake pan.
2. In a small mixing bowl, sift flour and baking powder together.
3. In a stand mixer (or with a hand mixer if you don't have a stand mixer), cream butter. Add vanilla and sugar. Continue creaming until light and fluffy. Add beaten eggs and continue creaming. 
4. Fold in flour mixture to batter.
5. Stir in milk, just enough to make batter stiff enough to drop from a spoon.
6. Pour batter into prepared cake pan and bake 25-30 mins or until toothpick comes out clean.
7. Cool completely.
8. Whip together cream, vanilla extract and powdered sugar.
9. Split cake in half, spread one half with jam and other half with cream.
10. Assemble cake, sprinkle powdered sugar on top (optional), slice, and Enjoy! This cake is best when chilled.


No comments:

Post a Comment